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Monday, May 2, 2011

Strawberry Shortcake

From the kitchen of One Perfect Bite...I should be ashamed to admit it, but this homely, pedestrian dessert is one of my personal favorites. In fairness to myself, I must tell you that this is not the shortcake of childhood memory. The base of this dessert is a berry laced cream scone that is topped with fruit that's been macerated in orange liqueur and then covered with a small scoop of soft ice cream. The ice cream I make comes from a recipe developed by David Liebovitz and you can see that recipe here. I make the ice cream to his specifications just before serving to keep it soft. If you don't want to make ice cream, you can achieve a similar affect by placing a commercial ice cream in the refrigerator for an hour before serving. You can also replace the ice cream with whipped cream. Most of you are familiar with my recipe for cream scones. I've altered it slightly to use for shortcake, adding a bit of almond extract and strawberries to the original recipe. In order to finish the shortcakes, I top them with additional berries, a drizzle of warm strawberry jam and a top hat of whipped cream. This really is a lovely recipe. I hope you will enjoy it.

Directions:1) To make strawberries: Wash, drain and slice strawberries. Sprinkle with sugar and toss to coat. Sprinkle with orange liqueur and lightly toss again. Refrigerate for at least 1 hour.2) To make whipped cream: Combine ingredients in stainless steel bowl. Whip to stiff peaks. Refrigerate.3) To make shortcakes: Combine flour, 1/4 cup sugar, baking power, and salt in a large mixing bowl. Cut butter into dry ingredients. Stir in strawberries. Add heavy cream and almond extract and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate 2 hours.Preheat oven to 400 degrees F. Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, 1-inch thick. Cut into 8 3-inch rounds. Place scones on baking sheet and sprinkle with reserved sugar. Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top.4) To serve: Cut shortbread in half horizontally, separating top from bottom half. Place bottom half of biscuit in a medium bowl. Cover biscuit bottom with 1/2 cup of strawberry mixture. Place two small scoops of vanilla ice cream in center of biscuit bottom. Place remaining biscuit half on top of ice cream. Spoon additional berry mixture over biscuit top to moisten it. Finish with a dollop of whipped cream. Serve immediately. Yield: 8 servings.

My oh my, this is a far cry from my childhood version of dessert cups filled with mashed strawberries and topped with milk. I still prefer the enhanced flavor from mashed berries. Bev has mentioned this a couple of times lately and I've held off, but with berries in the fridge that need eating, I believe I may have to cave.

Shortcake is a perfect dessert to. Every years, for my birthday, my mom used to bake one for me! I was so happy every time! With the addition of a big scoop of vanille ice cream, it's even better! I so agree with Lebovitz mekes the best ice cream!

This looks wonderful. Strawberry shortcake is one of my very favorite desserts to make when we have dinner guests in the Spring and Summer months. I have never had it with ice cream though. Now that I have an ice cream maker I shall have to give this a try. Have a great day, Mary!

I love strawberry shortcake too. My love comes from my childhood. Though all my mom would use were Bisquick biscuits, it was always such a special treat. If there is strawberry shortcake and chocolate cake to choose from, now, I seem to always have a hard time deciding on which one to eat!!

There's no shame in being a strawberry shortcake lover! It's my favorite. I have it as my birthday cake every year. This looks like a lovely take on the traditional version. My birthday is in two weeks...dare I try a new recipe? :)

This looks so delicious and perfect for spring. When I was growing up we always made strawberry shortcakes with pound cake - it was only recently that I found out that a scone or biscuit was the "right" way!

Now you're cookin'. No soggy old berry loaded cake for you but cream scones with homemade soft serve ice cream. You've done it again Mary - it looks delicious. You're like the engergizer bunny of the kitchen! You just never stop! Why can't we be neighbors?

Great minds think alike, Mary! I made Strawberry Shortcake last night, too, but macerated my berries in Limoncello - I'll be posting it soon. When I was a kid, I always asked for Strawberry Shortcake for my birthday cake! But, I had to laugh at you noting this is not the Strawberry Shortcake of your childhood, because my mom always used Bisquick, and for a long time, I didn't know any other way to make it! LOL! xoxo

It's been an incredibly long time since I've had strawberry shortcake. I'm not sure I'd go so far as to call it homely as I do think it is lovely in it's own way, but you're right, it's not as exotic as a lot of the things 'foodie's' stereotypically consume, but delicious none the less.

Strawberry shortcake is one of my mother's favorites. She had a huge one constructed for her birthday one year when I was in college. I remember that it was so big and droopy that we used a regular tall candle to light it and sing by. We were all afraid without the extra support the thing might collapse.

I'm super impressed that you make your own ice cream. I always get it as an afterthought at the local deli.

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